The aim of this module is to develop academic and professional development skills for student success in higher education and beyond. This module combines online learning activities and small group workshops to focus on areas such as academic writing and integrity, creative thinking, problem-solving, time management, communications, group work, technology, innovation and presentation skills.

1. Apply appropriate tools and principles to optimise the learning experience.

2. Develop self-reflection practices for individual and group-work activities.

3. Recognise different information sources and apply the principles of academic integrity.

4. Assess a variety of professional communication practices and digital tools and apply to problem-solving.

5. Consider how the chosen discipline has a responsibility to wider society.

The placement module provides learners with the opportunity to develop an awareness of the working environment and to apply theoretical and practical knowledge gained during their placement. The purpose of reflection is to provide for the possibility of learning through experience. The aim of this module is for the learner to reflect on their placement and to review it under guidance from academic staff.

1. Explain the importance of teamwork as part of a management approach to improve quality and performance to meet customer expectations.

2. Identify how work is planned and organised at different levels within an organisation

3. Outline and reflect on the application of relevant skills and knowledge including the identification of strengths and weaknesses in a self-reflective capacity.

4. Discuss linkages between theory and the real-life, work-based environment.

5. Describe the placement experience, utilising good communication skills.

This module will provide the learner with the knowledge and skills of the principles and practices of culinary/restaurant operation. The module will develop techniques and skills essential to professional cookery and service in a sustainable manner.

1. Demonstrate knowledge skillsand fundamental theoryin relation to the professional kitchen/restaurant.

2. Apply the principles of dish compilation, quality control, sustainability, waste managementand cost control.

3. Demonstrate technicalwork practices, teamwork and understand the importance of an efficient, communicative relationshipbetween restaurant and kitchen teams.

4. Apply professional hygiene and safety practices in accordance with Food Safety Authority of Ireland (FSAI) training standards.

5. Apply customer service in the practical delivery of restaurant service.

This module is designed to develop essential culinary skills and will focus on teaching student chefs how to think and act sustainably for kitchen efficiency and to embed an ethos of sustainable thinking in young chefs. Food will be sourced from a sustainable, local supply chain to allow students understand the essential fundamentals of green procurement.

1. Develop classicand contemporaryculinary skills andtechniques.

2. Demonstrate a competent level of skills, food safety and theoretical knowledge in relation to sustainable food practices from farm to fork.

3. Apply the principles of dish compilation, quality control and costing.

This module will enable learners to demonstrate the skills required for pastry, bakery and desserts. The learner will be provided with the opportunity to practice pastry, bakery and dessert skills required for a sustainable contemporary professional kitchen.

1. Identifyingredients, equipment, techniques and the range of artisan, seasonal and locally available produce necessary for the production of pastry, bakery and dessert products.

2. Explain the scientific principles underpinning all the processes used in the pastry kitchen.

3. Utilise the processes and techniques necessary to produce a range of pastes, breads,sponge products, hot and cold desserts.

4. Demonstratepractical skills based on sustainable principles, health and safety, and food safety guidelines.

5. Apply cost and quality control procedures as they relate to the production of pastry products.

This module will provide learners with the fundamental knowledge of numerical procedures used in food science and nutrition, the theoretical knowledge underpinning microbiological safety of food the systems to control it. The module will also introduce the students to the basic food biomolecules, the nutritional composition of foods, energy requirements and will help to develop the ability to apply the principles towards creative menu planning, suitable for healthy and sustainable dietary approaches.

1. Demonstrate knowledge of numerical procedures and ability to solve equations encountered in food science

2. Demonstrate a working knowledge of the macro- and micronutrients and their composition in the major food groups

3. Identify the principles of microbiology and hygienic work practices as they relate to the provision of safe food

This aim of this module is to: Equip students with the skills and technological ability to use personal computing devices; bring the students to a practical level of competency in Information Communication Technology tools, including ATU Student Online Resources, local and cloud file management, accessing and sharing, and effectively engaging with the LMS. Outline mutual responsibilities and provide a framework for managing communication and behaviour in a digital world. Establish a practical proficiency and a theoretical understanding of the fundamentals of word processing, presentation software, spreadsheet and database computer applications and how they are structured, organised, and used to manage business information. Collaborate and integrate with additional apps, services and tools to help students work, learn, organise, connect, and create.

1. Demonstrate competence in running and managingpersonal computing devices.

2. Manipulate file systems to efficiently organise files and folders in a networked and cloudbased storage solution/environment.

3. Demonstrate the ability to use a word processing application to create, edit and formatprofessional documents and improve writing with built-in intelligent features.

4. Display competence in using presentation software to create, edit, format and animate professional, polished and visually impactful presentations.

5. Use appropriate spreadsheet software to plan, create, develop, chart,and navigate multiple worksheets and workbooks.

6. Define, build, query, and maintain databases, database objects, and relationships using appropriate database software.

7. Refine and maximise efficiency using the Internet and relevant web-based resources.

8. Complete and Earn Digital Education Badges via The Microsoft Education Centre.